Teriyaki Chicken Sandwich With Asian-Inspired Slaw Recipe

Sandwiches are one of life's great joys, and with so many versions found throughout a wide variety of cuisines, there truly is a sandwich out there for everyone. Though different countries may have different ideas of what precisely constitutes a sandwich vs a burger, it is fundamentally accepted that a sandwich is simply ready-to-eat food such as meats or cheeses served between two slices of bread. There's no reason that a sandwich can't be as hearty, layered, and complexly flavored as a good burger. With that in mind, let us introduce you to this teriyaki chicken sandwich with Asian-inspired slaw, created by Tasting Table recipe developer Jennine Rye.

Boneless chicken thighs are tossed in cornstarch and then fried until crisp and golden, before being smothered in a rich sweet, salty, and tangy teriyaki sauce. The chicken is served in soft sandwich rolls alongside a refreshing and aromatic Asian-inspired slaw, crisp lettuce leaves, and creamy mayonnaise. While this sandwich may require a little more effort than throwing some ham and cheese between two slices of bread, we think it's absolutely worth it. It is perfect served as a hearty lunch or a delicious casual dinner option, either on its own or alongside a salad and fries.

To begin this teriyaki chicken sandwich with Asian-inspired slaw recipe, first you will need to gather the ingredients. For the Asian-inspired slaw dressing you will want sesame oil, honey, rice wine vinegar, soy sauce, lime juice, garlic powder, and chile flakes. To finish the Asian-inspired slaw you will also need scallions, red cabbage, white cabbage, and cilantro. For the rest of the burger, you will need frying oil, cornstarch, salt and pepper, boneless and skinless chicken thighs, teriyaki sauce, sandwich rolls, mayonnaise, and lettuce.

In a bowl, combine the sesame oil, honey, rice wine vinegar, soy sauce, lime juice, ¼ teaspoon garlic powder, and chile flakes to make a dressing.

Set the dressing to one side.

Thinly slice the scallions.

In a large bowl, add the red cabbage, white cabbage, scallions, cilantro, and dressing.

Toss well to coat the slaw in the dressing and then set aside.

Add the cornstarch to a bowl and mix in ½ teaspoon garlic powder, and salt and pepper.

Meanwhile, heat the frying oil in a large pan over a medium temperature.

When the oil has reached temperature, toss the chicken thighs one at a time into the cornstarch until fully coated.

Transfer the freshly coated chicken thighs straight to the hot pan.

Fry the chicken thighs on one side for 7 to 8 minutes until golden.

Flip the chicken thighs and cook for another 6 to 7 minutes until the chicken is golden on the outside and cooked through.

When the chicken is cooked, pour the teriyaki sauce into a clean pan and smother the chicken thighs with it.

Let the chicken cook for 2 minutes in the sauce then remove from the heat.

To assemble the sandwiches, first cut the buns in half.

Spread 1 tablespoon mayonnaise on the base of each sandwich and top with a lettuce leaf.

Transfer a hot teriyaki chicken thigh straight from the pan into each sandwich.

Top with a spoonful of the Asian slaw and then the other half of the bread.

Serve immediately.

Teriyaki sauce is one of the most enduringly popular Asian sauces, and with good reason. This workhorse of a sauce is a key component in many Asian dishes that we all know and love. If you are a fan of Asian cuisine it's likely that you have enjoyed the flavor of teriyaki sauce in some form or another.

Teriyaki sauce originates from Japan, and its base ingredient list is a very simple 3 ingredients. Soy sauce, rice wine or mirin, and sugar or honey, are combined for a balance of sweet, salty, and acidic flavors. It is often flavored with additional ingredients such as garlic, ginger, or onion, but at its core, it is a sauce that can easily be whipped up at home. Originally, it's likely that Teriyaki was used in Japan as a sauce for grilled fish. Today in the U.S. it is predominantly thought of as a sauce for meat, with teriyaki chicken being a staple on most American Japanese restaurant menus. 

But teriyaki sauce is versatile and can be added to a wide variety of dishes to give them an instant flavor boost. For a juicy twist on the classic, try pineapple teriyaki chicken. If you're looking for a plant-based version, this teriyaki tofu and mushroom version is full of umami flavor. To keep true to its original use as a sauce for fish, you can use it in this simple but delicious miso-teriyaki salmon recipe.

If you are looking for ways to adapt this teriyaki chicken sandwich, you'll be glad to know that there are a wide variety of options available to you. While this recipe serves up the fried teriyaki chicken with a flavorful slaw, if you are looking for a quicker option, you can always omit this part of the recipe in favor of a simpler accompaniment of lettuce and sliced tomatoes. These will still add freshness and crispiness to the sandwich without the added time of mixing the slaw. A few slices of red onion would add a mild spicy bite to the recipe. You could also add some oomph to the mayonnaise by using a more flavorful Japanese kewpie mayo, or add some heat by mixing wasabi, shichimi togarashi, or even sriracha with a standard mayo.

If you believe that a sandwich isn't truly a sandwich without cheese, we recommend adding some sliced mozzarella or Monterey Jack on top of the chicken and melting it slightly to enjoy that delicious gooey texture. Or, for a sweeter finish, a grilled ring of pineapple makes a more unusual but mouthwatering addition to this sandwich. Finally, a fried egg with a runny yolk adds creamy richness to the teriyaki chicken in this sandwich.